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1
Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper.
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2
Coat in flour and shake off any excess.
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3
Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat.
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4
Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed.
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5
Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
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6
Add the remaining 1 tablespoon oil to the skillet over medium heat.
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7
Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute.
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8
Add the flour and wine and whisk until thick (it's OK if there are some lumps).
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9
Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
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10
Pour the gravy into the slow cooker.
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11
Cover and cook on low for 8 hours.
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12
The roast and vegetables should be tender.
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13
Remove the roast and let rest for a few minutes.
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14
Discard the thyme stems and strain the vegetables, reserving the gravy.
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15
Toss the vegetables with half the parsley and season with salt and pepper.
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16
Stir the remaining parsley into the gravy and season with salt and pepper.
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17
Slice the roast against the grain.
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18
Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.
